This rich sauce, prepared by blending walnuts with garlic, vinegar and spices, is the traditional accompaniment to boiled chicken in Georgian cuisine. With its creamy texture and tangy taste, it is a special flavor served cold.
Blend the walnuts with garlic and a little water in a food processor until it forms a smooth paste.
Add the red pepper flakes, cumin, and optional cinnamon and mix.
Gradually add the vinegar and remaining water to bring the sauce to a pourable consistency, and season with salt.
Rest the sauce in the refrigerator for at least a few hours; serve cold poured over boiled chicken.
Allergen: contains walnut (tree nut); those with a relevant allergy should not consume it. Important: grinding the walnuts with a little water in the processor makes it easier to get a smooth consistency. Note: the sauce thickens as it cools; bring it to room temperature before pouring it over the chicken.
Letting the sauce rest in the fridge for at least a few hours after preparing lets the spices fully permeate the walnut; in Georgian cuisine, satsivi is usually prepared a day ahead and served cold.
Admin DadaGastro · verified in test kitchenİkinci kez yapıyorum, ilkinden de güzel oldu. Misafirlerime yaptım, tarifi hemen istediler.
İkinci kez yapıyorum, ilkinden de güzel oldu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Malzemeleri tarttım, ölçüler tam tuttu.
Malzemeleri markette bulmakta hiç zorlanmadım. İlk denememde biraz tedirgindim ama sonuç harika oldu. İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti.
Sofrada hemen bitti, çok beğenildi.
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